Top rib of beef

Carawaystick

What is top rib of beef?
Saw a recipe in indo on Saturday.
Is it the carcass after a boneless rib roast is cut off? Or further around the rib age to where short ribs are?

The Hill Billy

I'd imagine that top rib is from closer to the shoulder - the far end from the short ribs.

A boneless rib roast is just that the bone has been removed. Your butcher should be able to give you a top rib joint with or without the bone.

Carawaystick

The Hill Billy wrote: »

I'd imagine that top rib is from closer to the shoulder - the far end from the short ribs.

A boneless rib roast is just that the bone has been removed. Your butcher should be able to give you a top rib joint with or without the bone.

The pic with the recipe showed a piece of meat about 5" by 1 1/2 by 3/4" high.

Short ribs are usually about 2 1/2 " square
Just not sure where in a beast they're from, or if short ribs are a substitute

I was thinking it might be any meat on the outside of the rib roast, haven't looked at many sides of beef, lambs and pigs are easier to visualise

The Hill Billy

Was it something like this...?



Actually, I think top rib would be cut from high on the beast's back - the rib area closer to the spine.
The short ribs are just cut from the ends of the same ribs, but lower down on the rib cage.

Have a google for 'beef cuts chart' or the like.

Seaneh

Top Rib is also called Houskeepers cut.

Seaneh

The Hill Billy wrote: »

Was it something like this...?



Actually, I think top rib would be cut from high on the beast's back - the rib area closer to the spine.
The short ribs are just cut from the ends of the same ribs, but lower down on the rib cage.

Have a google for 'beef cuts chart' or the like.

The one in this picture would be an untrimmed bone in 2 rib roast (half a 4 rib).

Carawaystick

pic here

recipe here
http://www.independent.ie/lifestyle/food-drink/braised-top-rib-of-beef-29777283.html

the beer revolu

Avery quick google search tells me what Seanah already said - it it housekeeper's cut - an awful lean, dry and pretty tough cut of meat.

The Hill Billy

Certainly not what I was thinking of then.

The Hill Billy

I just read the recipe & apologies for going off topic, but what in the name of all that is good & holy are "Skerries native potatoes"???
The spuds commonly grown in the region are Kerr's Pinks, Roosters, Golden Wonder, etc. Is this a new collective moniker for all of the above?

Dizzyblonde

As far as I know it's also called carvery roast.

martinn123

The Hill Billy wrote: »

I just read the recipe & apologies for going off topic, but what in the name of all that is good & holy are "Skerries native potatoes"???

Rush Queens, the Skerries lads dig them up after dark.:D

the beer revolu

looking at that recipe, the author has confused top rib with beef short ribs.
I reckon it's short ribs yo want.

vibe666

Seaneh wrote: »

The one in this picture would be an untrimmed bone in 2 rib roast (half a 4 rib).

it's actually fore rib, not 4. the number of ribs in the cut in it isn't relevant, just where it's cut from.

top rib (aka housekeepers cut, labelled as flat rib in the image) is from the front end, but lower down the side than middle or fore rib (above the brisket).

the beer revolu wrote: »

it housekeeper's cut - an awful lean, dry and pretty tough cut of meat.

i imagine that's why the recipe calls for cooking it for 8-10 hours then! :pac:

wouldn't be my favourite bit of meat, but it's cheap enough if you're stuck and have the time to cook it properly. might be one for the slow cookers thread.

Jezek

I love using housekeepers cut - I use it for my neapolitan ragu recipe. It does have to be slow cooked for a long time though.

TheFairy

Rib roast done well is amazing, we've had it for Christmas day for a few years, having it on New Years day this year.

Thud

the beer revolu wrote: »

looking at that recipe, the author has confused top rib with beef short ribs.
I reckon it's short ribs yo want.

agreed, that's definitely a short rib in the picture